Réminiscence
A unique visual signature based on accords, character, and seasonality
The cardamom and mandarin provide fleeting complexity, a citrus sparkle dusted with warm spice that suggests this might take a sophisticated turn. Within minutes, though, the petitgrain's bitter-green undertone is engulfed by an advancing wave of almond-laced sweetness, and you realise resistance is futile.
Almond blossom and orange blossom merge into a creamy, almost lactonic haze, their floral identities sublimated into that dragée fantasy—sugared, powdery, with the faint crunch of crystallised petals. The sweetness reaches its apex here, vanilla and tonka already beginning their encroachment, turning the composition into something approaching edible.
What remains is a soft, musky vanilla-tonka blur, still powdery but quieter, like the scent lingering in an empty confectionery box. The almond whispers persist as a creamy memory, whilst white musk provides just enough skin-scent intimacy to keep this tethered to perfumery rather than pure confection.
Macaron d'Amour Dragée is Fabrice Pellegrin's love letter to the French confectionery counter, where crystallised almonds meet orange blossom water in a cloud of icing sugar. The opening whispers cardamom against mandarin, a brief citrus-spice prelude before the fragrance surrenders entirely to its gourmand heart—that mysterious "dragée" note, presumably a sugared almond accord, which dominates proceedings with unabashed sweetness. This isn't the restrained elegance of haute patisserie; it's the generous, powdery excess of a bon-bon dish at a provincial tea room.
The almond blossom and orange blossom create an almost marzipan-like creaminess, their floral aspects muted beneath layers of vanilla and tonka that read more as spun sugar than botanical extracts. White musk provides the barest scaffold to prevent complete collapse into confection, though it's fighting a losing battle. The powdery aspect is pronounced—think of the talc-like coating on quality dragées rather than vintage face powder—whilst the creamy accord has that slightly grainy texture of ground almonds suspended in simple syrup.
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3.9/5 (102)